2/3cupfat free half and halfcan sub for all cream if desired
1 1/2tablespoonsgrainy mustard
1 1/2tablespoonsdijon mustard
Pinchof crushed red pepper
1cupthinly sliced basil
Instructions
Cook the pasta in a large pot of boiling salted water until al dente; drain.
Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.
Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, half and half, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.